Once upon a day we visited friends in Berlin and they cooked this amazing recipe which normally has dairy as a topping. Probably not a hard task to veganise it, though the recipe was written in German and that’s why it finds its way onto this blog.

Veggie sushi options are often limited to only a few simple rolls. I do love avocado or cucumber on its own, but there are so many more delicious combinations possible.
Among many vegetables we love to add one ingredient, that probably no traditional Japanese recipe would call for - and that is peanut butter! Trust us it just tastes delicious!

Going vegan a lot of people think how hard it will be to live without cheese. Luckily there are delicious alternatives to enjoy your favourite foods without harming animals. Here is one of our all time favourite tricks and a must have with most of our pasta dishes: Parmesan.

This smoothie will delight everyone who loves the taste of apple pie. With the nuts and grains it is perfect as an energising breakfast. Now who wouldn’t like to start the day with something that tastes like drinking a naughty apple pie milkshake but is so much healthier for you.

Lasagne Alla Bolognese is a classic Italian dish and an all time favourite. Turning to a vegan diet one does not have to live without it. Here is our step by step recipe. As the real deal it is a delicious comfy food totally worth the extra time to create it. Our tip: Enjoy making and of course eating it together with your family or friends on the weekend.

Some years ago I left Berlin missing the Döner the most. After changing my eating habits I refrained from eating this meat heavy dish. Since I still missed the taste of savory, salty plus fresh salad with Turkish bread and garlic sauce I decided it is more than time to veganise the Döner also known as Vöner. Interested why a Turkish meal made it into the Berlin history? Read more on wikipedia about it.

Our turn on one of our favourite Italian dishes, pasta with Mushrooms. We recommend to serve it with broad, flat pasta like Pappardelle or Tagliatelle. The broad surface allows our chunky sauce to hold onto.
The use of plant cream is an easy way to veganise many beloved creamy dishes.

This is a German classic, spinach with potatoes and scrambled eggs. Not many ingredients need to be replaced to veganise the dish, only some butter, double cream and eggs. In order to get an eggy texture and to get back protein into the meal we will use firm tofu. The typical yellow colour is brought to you by turmeric which apparently is also capable of fighting inflammation. Usually the spinach is enriched with double cream but we will replace it with plant based version.

This sweet healthy treat is inspired by the gü desserts. One can get them in various flavours. They look totally cute the way they are layered in their glass jars. Unfortunatly they didn’t think as far as to provide some vegan variations as well… Here comes a homemade guilt-free variation! Prepare a couple in advance and enjoy bringing a great snack to work.

Advent is here. Time for pre-christmas preparation, listening to Christmas carols and find time for reflectiveness. Being German, this also includes baking special cookies (called “Plätzchen”).
This year I decided to bring my Advent traditions to a new level and make healthier vegan variations of my favourite cookies. “German Lebkuchen” tastes a bit like Gingerbread and was a favourite with my colleagues when I brought some to the office for tasting.

These pumpkin muffins are full of autumnal spices and to make it even more seasonal I used some chestnut flour. Chestnuts have a lightly sweet and nutty taste and that blends in very well with the other ingredients.

This weekend it’s all about pumpkin! The first half of the big pumpkin we bought contributes to this delicious low-carb dinner. Pumpkin goes very well with the fresh and fruity tastes of Brussels sprouts and pomegranate. In addition the autumnal colours look really lovely and make it even more enjoyable.